This elegant wedding anniversary cake, decorated with delicate flowers from fondantis perfect to celebrate such a special day.
Ingredients:
For the cake:
- 300 grams of baking flour
- 250 grams of sugar
- 200 grams of unsalted butter, at room temperature
- 4 eggs
- 1 cup of milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
For the filling:
- 400 grams of custard or strawberry jam (to taste)
For the fondant coating:
- 500 grams of fondant pink
- 100 grams of fondant green
- 50 grams of fondant dark pink for decorations
Elaboration:
1. Preheating the oven:
- Preheat the oven to 180°C.
- Grease and flour two 23 cm round cake tins.
2. Prepare the sponge cake:
- In a large bowl, cream the butter with the sugar until fluffy and light in colour.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In another bowl, sift the flour with the baking powder.
- Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour. Mix well but do not overbeat.
- Divide the batter between the two prepared tins and bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
- Leave the biscuits to cool in the tins for 10 minutes, then turn out and leave to cool completely on a wire rack.
3. Filling the sponge cake:
- Once cool, cut each cake in half horizontally to make four layers.
- Place a layer of sponge cake on a serving plate and spread a layer of custard or jam.
- Repeat with the remaining layers, finishing with a layer of sponge cake.
- For extra flavour, you can add vanilla syrup between the cake layers before applying the filling.
4. Cover with fondant:
- Extends the fondant pink until it is about 3 mm thick.
- Cover the entire cake with the fondant, smoothing carefully to avoid wrinkles or bubbles.
- Trim the excess fondant from the base of the cake.
5. Decorate:
- With the fondant dark pink, cut out petal shapes and place them on the top of the cake as shown in the picture (you can, however, adjust the fondant colours according to your preferences).
- Use the green fondant to make leaves and place them next to the flowers.
- You can add additional details such as small rose buttons made with light pink fondant.
6. Serve:
- Let the cake stand for at least an hour before serving to allow the flavours to settle.
Enjoy preparing and tasting this beautiful wedding anniversary cake! Happy anniversary!
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